Subject of microbiology. (allowance 2/0)
Role of microorganisms in nature.
|b.||Basic properties of biological systems. Acellular particles.|
|c.||Taxonomy of microorganisms, terminology.|
|2.||Prokaryotic microorganisms. (allowance 8/0)|
Bacteria - size, shape and arrangement of cells. Reproduction. Cell wall, capsules and slime layer. Chemical composition of cell walls of G + and G-bacteria. Gram staining.
|Bacterial motility. Endospore-forming bacteria. Alimentary infection and intoxication.|
|c.||Archae, Cyanobacteria, Actinomycetes, Rickettsiae and chlamydiae.|
|Eukaryotic microorganisms. (allowance 8/0)|
Microscopic filamentous fungi. Cytology, morphology. Mycelium, apical growth of hyphae. Chemical composition of cell walls. Fungal taxonomy. Reproduction - asexual, sexual. Zygomycotina. Ascomycotina. Deuteromycotina. Toxinogenic fungi - mycotoxins and mycotoxicoses.
|Yeast. Cytology, morphology. Chemical composition of cell walls. Reproduction (sexual, asexual).|
Nutrition of microorganisms. (allowance 2/0)
Intake of nutrients by microbial cell.
Chemoautotrophs, photoautotrophs, chemoheterotrophs and photoheterotrophs. Prototrophs and auxotrophs. Aerobes and anaerobes.
|Growth and reproduction of microorganisms. (allowance 4/0)|
|Methods of measuring the growth of microorganisms. Methods for synchronization of growth. Growth curve. The principle of a batch and continuous cultivation.|
Effect of environmental factors on growth and metabolism of microorganisms (temperature, pH, osmotic activity, light, ultrasound...)
|Control and liquidation of undesired microflora. Chemical agents. Disinfectants, antiseptics. Antibiotics. Mode of action.|
|Microorganisms in biotechnology and food. (allowance 2/0)|
|Industrially important biotechnological processes.|
|Alimentary infections and intoxications.|